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Healthy Banana Blueberry Muffins Vegan Gluten-free

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Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

This Blueberry Banana Muffin recipe is one of my favorites. It’s has juicy blueberries both studded on top and mixed into the batter which helps to make the texture be incredibly moist and fluffy. These banana blueberry muffins are golden on top, moist and fluffy on the inside.

Best of all, they’re bursting with sweet blueberry flavor. These are my favorite homemade blueberry muffins, and it’s about time you met them as well! I posted these over on my tiktok and the internet went crazy over them and for good reason too!

If you give these muffins a go, don’t forget to tag me over on Instagram! I love seeing your re-creations, also, please consider leaving a comment + rating below (under the recipe card). This will help this recipe be discovered on google! I can’t wait to see what you whip up!

Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

Ingredients needed to banana blueberry muffins

The ingredient list is short and sweet to make these extremely moist and healthy blueberry muffins. As I mentioned previously, these muffins are both vegan and gluten-free so they are suitable for almost every lifestyle!

  • over-ripe banana– for this recipe I used about 3/4 cup of mashed banana which was about 2 medium-large bananas.
  • vegan yogurt– I used Kite Hill vegan almond based yogurt. I used the plain, unsweetened kind. But feel free to use any yogurt/vegan yogurt that you’d like.
  • nut butter- I used a macadamia nut butter, but you can use any nut or seed butter that you’d like. If you have a nut allergy, feel free to use granola butter or sunflower seed butter.
  • maple syrup- I used organic maple syrup which is a unrefined sugar. you may also use honey, agave or coconut sugar.
  • vanilla- can’t have a baked good without vanilla extract!
  • almond flour- I always buy a big bag of almond flour from amazon. The almond flour from Blue Diamond is the best price that i’ve ever seen!
  • baking powder- to help these muffins rise and become fluffy
  • salt- to balance out the flavors
  • cinnamon- cinnamon is great to add a bit of flavor to these muffins!
  • blueberries– I used fresh, but you can also use frozen. If using frozen, your batter may turn purple or blue!
Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

How to make healthy banana blueberry muffins

To start, preheat the oven to 350F and prepare a muffin tin by lining it with your favorite liners, you may also coat the tin with non-stick spray instead.

Next, in a large mixing bowl, add in the over-ripe banana and using a fork or potato masher, mash the banana until you have little to no clumps left.

Then, add in the vegan yogurt, nut butter, maple syrup and vanilla. Mix with a whisk until ingredients are well combined.

Add in the almond flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are just combined. Fold in fresh or frozen blueberries last.

Next, add batter to the prepared muffin tins. You want to fill these about 3/4 of the way, these will rise only slightly during baking time.

Bake the muffins in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean.

Let muffins rest on the counter before removing from the liners. Best stored in the fridge in an airtight container and eaten within 4-5 days. May also freeze and enjoy up to 1 month!

Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

A few other muffin recipes to consider baking:

Healthy Banana Blueberry Muffins Vegan Gluten-free

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

12

servings
Prep time

10

minutes
Cooking time

35

minutes

Healthy Banana Blueberry Muffins are a vegan and gluten-free recipe is the perfect meal-prep to have on hand for breakfast throughout the week. These muffins are made with almond flour, vegan yogurt and are sweetened with maple syrup making them both grain and refined sugar free.

Ingredients

  • 3/4 cup mashed banana (about 2 medium bananas)

  • 1/2 cup yogurt

  • 1/2 cup nut butter

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 2.5 cups almond flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 tsp cinnamon

  • 1 cup fresh or frozen blueberries

Directions

  • To start, preheat the oven to 350F and prepare a muffin tin by lining it with your favorite liners, you may also coat the tin with non-stick spray instead.
  • Next, in a large mixing bowl, add in the over-ripe bananas and using a fork or potato masher, mash the banana until you have little to no clumps left.
  • Then, add in the vegan yogurt, nut butter, maple syrup and vanilla. Mix with a whisk until ingredients are well combined.
  • Add in the almond flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are just combined. Fold in fresh or frozen blueberries last.
  • Next, add batter to the prepared muffin tins. You want to fill these about 3/4 of the way, these will rise only slightly during baking time.
  • Bake the muffins in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins rest on the counter before removing from the liners. Best stored in the fridge in an airtight container and eaten within 4-5 days. May also freeze and enjoy up to 1 month.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram
  • Please consider leaving a comment + rating below!
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2 Comments

  1. Casey Dixon

    Tried making these for the first time last night and tried one this morning for breakfast! I really enjoyed it. It doesn’t taste like a regular muffin, and if you’re super picky, I don’t think I’d recommend them. The were super moist and MOSTLY stayed together really well. I’ll definitely be making them again! Awesome for meal-prepping breakfast!

     
    • Hi Casey!! thanks for your review! I’m so glad you liked them! They are very moist since there isn’t any gluten or egg, although they should hold their shape and not fall apart. I’d recommend baking them a bit longer next time to see if that helps. I appreciate you taking the time to comment and rate!

       

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